Oven-Baked Vegetable Casserole

Very tasty, healthy, made from simple ingredients for the whole family. The vegetable casserole in the oven turned out to be especially flavorful, since I pre-baked all the vegetables in the oven. But you can also fry them in a frying pan. The casserole is light, but at the same time nutritious thanks to the delicate omelette filling and cheese.
cook time: 50 min
Noah Merrick
Oven-Baked Vegetable Casserole

Nutrition Facts (per serving)

114
Calories
9g
Fat
4g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 0.5 pc
Olive oil 3 tbsp
Salt to taste
Milk 200 ml
Eggs 3 pc
Hard cheese 60 g
bell pepper 1 pc
Eggplant 1 pc
Basil (dry) 1 tsp
Young zucchini (small) 1 pc
Herbal mixture to taste

Recipe instructions

Step 1

Step 1
How to make a vegetable casserole in the oven? Prepare the necessary ingredients. I took two colors of bell pepper, half of each. You can take any mixture of herbs to your taste. I have Provençal (0.5 tsp)

Step 2

Step 2
Wash all vegetables and dry. Cut the zucchini into medium cubes.

Step 3

Step 3
Cut off the green part of the eggplant and cut into medium cubes.

Step 4

Step 4
Peel the pepper from seeds and cut into cubes.

Step 5

Step 5
Similarly, cut the tomato into cubes.

Step 6

Step 6
Combine all the vegetables, add olive oil, dried basil, a mixture of herbs, and salt. Mix everything well.

Step 7

Step 7
Grease a baking dish with olive oil. Lay out the prepared vegetables and smooth them out. I have a form measuring 27*17 cm.

Step 8

Step 8
Bake the vegetables in an oven preheated to 180 degrees for about 20 minutes (until soft). You can bake vegetables on a baking sheet, placing them in one layer. Then they will bake faster.

Step 9

Step 9
Prepare the fill. Beat eggs with milk, add salt.

Step 10

Step 10
Grate the cheese on a fine grater.

Step 11

Step 11
Remove the baked vegetables from the oven and pour in the egg-milk mixture.

Step 12

Step 12
Sprinkle grated cheese on top.

Step 13

Step 13
Return the pan to the preheated oven. Bake the vegetables for 10-15 minutes until the omelette mixture thickens and lightly browns. Cooking time will depend on the height of the casserole. The vegetable casserole can be served warm or cooled, sprinkled with finely chopped fresh herbs. Bon appetit!

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